Butternut Squash Soup

by Kirsten on March 17, 2018

in Metabolism Revolution, Special Diets, Uncategorized


Roasted Butternut Squash Soup is the perfect meal to warm you up on a cold snowy spring night. This soup is not only reserved to be made in the fall I think. My Roasted Butternut Squash Soup gets its special taste through the addition of coriander and cinnamon. I personally found it very tasty and filling.

Roasted Butternut Squash Soup


The recipe for this Roasted Butternut Squash Soup works perfectly for a dinner or lunch for P2, Plan B (1P, 2 V, 1 HF) of the diet Metabolism Revolution. Serving size of the recipe is 2 portions.

Butternut Squash Soup
Cook time:
Total time:
Serves: 2
  • 8 cups (907 g) fresh organic butternut squash, cubed
  • 1 cup (150 g) organic onion, chopped
  • 3 stalks ( 130 g) organic celery, chopped
  • 3 cloves organic garlic, chopped
  • 4 Tblsp. organic coconut oil
  • 1½ cups (240 g) organic canned white beans, rinsed
  • 1½ tsp. coriander
  • 2 cinnamon sticks
  • 5 cups chicken broth, homemade
  1. Preheat your oven to 400 F Convection.
  2. Place all your veggies (besides the beans) on a big baking sheet.
  3. Season with pepper and salt.
  4. Add coconut oil.
  5. Roast for about 40 mins. (Roasting times may vary.)
  6. Add roasted veggies, beans, coriander, cinnamon sticks, and chicken broth to a big pot.
  7. Bring to a boil and simmer on low for 15 minutes.
  8. Remove cinnamon sticks.
  9. Puree the soup in a food processor or with a stick blender.
  10. (Adjust seasonings (salt/ pepper) to your liking.
One serving size for MR, P2, Plan B is about 4 cups. Recipe yields two servings.


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